Our Favorite Chocolate Cookie
Makes 4 Dozen 2-inch Cookies
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 2/3 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pecans or walnuts, very finely chopped
- 3 tablespoons granulated sugar
Directions
- Preheat the oven to 350°F. Lightly oil or coat two large baking sheets with nonstick cooking spray and set aside.
- Whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking soda, and salt in a large bowl and set aside.
- Combine the brown sugar and oil in another large bowl and beat on medium speed until moistened and combined, 1 to 2 minutes. Add the eggs and vanilla and continue to beat until smooth. Scrape down the sides of the bowl if necessary.
- At low speed, gradually beat in the flour mixture until just combined. Stir in the pecans.
- Pour the sugar onto a plate. Roll the dough into 1-inch balls and coat evenly with the sugar. Place the cookies on the prepared baking sheets, leaving a 1-inch space in between. Flatten the cookies slightly with the palm of your hand.
- Bake for 8 to 10 minutes. Transfer the cookies to a wire rack and cool for 5 minutes before serving. Repeat with the remaining dough.